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It is hot. Really hot. You know that rush of hot air that escapes when you open the oven door? That is what it feels like when I open my front door. I grew up in the heat. I thought I was used to it. This city heat is another piece of pie. There are no ocean breezes, no sea the shade of the palest emerald to provide relief. It is hard planning a day with the little one when it is this hot. It is almost like being in the middle of winter, you can’t spend much time outside. Slides at the playground are too hot to slide down. And after about 90 minutes indoors the walls start to close in on us. So, in an attempt to feel like we could be near the ocean, we planned a day at the aquarium with friends.

Everyone tells you when you are preparing to be a parent that one of the best things about raising children is seeing everything with new eyes. Today was one of those days. Experiencing the aquarium through the eyes of an 18 month old was amazing. The sight of a turtle brought Bella to a complete standstill. Her eyes widened, she smooshed her face against the glass, sighed and said “turtle”. She pet a stingray and starfish and pointed out the hippos and the sharks. It was a great morning.

Later, in my attempt to feel a little closer to Cayman, I decided to make use of the papaya that had been ripening on my counter all week.

Papaya Lime Sorbet

1 small papaya

2 tablespoons of brown sugar

1 lime, zest and juice

1 shot of dark rum (optional and delicious)

Peel the papaya and remove all seeds. Cut into small pieces and puree in a food processor or blender. Strain the mixture. Stir in the sugar, rum, lime zest and juice and chill in the refrigerator for 1 hour. Pour mixture into your ice cream maker and freeze. Ice cream and sorbet are almost always better if you let them hang out in the freezer for a few hours before consuming.

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